Chicken Corn Chowder – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Chicken Corn Chowder in a bowl
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Chicken Corn Chowder

Prep Time20 mins
Cook Time1 hr 10 mins
Servings: 5


  • 7 TBSP butter separated into 1 TBSP and 6 TBSP
  • 1 C onion finely diced
  • 1 C celery finely diced
  • 1 C red pepper finely diced
  • 3 C corn cut off the cob or 1.5 cans of corn about 2 large ears
  • 3 C golden potatoes cut ½ inch chop (1.25 pounds)
  • 2 C diced cooked chicken
  • 6 C chicken stock
  • ½ C flour
  • 1 C heavy cream


To start:

  • Sauté onion until translucent.
  • Add celery and cook until bright.
  • Now add the red pepper, corn, potatoes, chicken, and stock.
  • Allow to come to a boil.
  • Turn down to medium heat to simmer for 25 minutes.

20 minutes into simmering:

  • When the soup has been simmering for about 20 minutes make a roux with the flour and remaining butter.
  • Temper the roux and soup until thoroughly mixed.
  • Allow to cook for 5 more minutes, then slowly add heavy cream.
  • Simmer for 5 additional minutes.


Serving suggestions:
Serve the same day with rendered bacon.
Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of the recipe.